Melanie Moss, a pastry chef who worked at Babbo and Blue Hill at Stone Barns, went on to open Mini Melanie, a bakery in Brooklyn, with her sister, Diana Moss, a former lawyer. Now they have introduced tall cakes, stacked with layers of buttercream filling and icing, that come with chocolate ganache or other sauces…
Creamy oat milk soft-serve “ice cream” in chocolate, vanilla or a swirl of both (starting at $5.75), is dispensed into big cones or cups and garnished with sauces, sprinkles and other toppings at Whipped, a storefront on the Lower East Side. The owners, sisters Zan B.R., a lawyer, and Courtney Blagrove, with a degree in…
Italy offers many types of prosciutto, from different regions and also from several cuts of pork. Culatta is one of them, new to the American market, and made from a central, most tender part of the boneless thigh. It’s the same cut as is used for the highly prized culatello prosciutto except that for culatta,…
There’s an Indian gin, new to the United States, that’s worth knowing. Jaisalmer Indian Craft Gin, made by one of India’s major distillers, Radico Khaitan, offers a dry, aromatic style, with piney, minty, citric notes and a hint of coriander and anise on the palate, to pair well with tonic or in a martini. At…
Even today, when most household items are readily available, certain products cannot be rushed — and a subset of old-school artisans continue to take their stubborn time. Consider, for example, the 32-year-old woodworker Sophie Sellu. As the founder and lone employee of the London brand Grain and Knot, she spends six to eight consecutive weeks…
Good morning. Melissa Clark and I were talking the other night about our freezers, because that is what people who work in the food game do, and she casually mentioned that she had a bag of chicken hearts in hers, just as I may have said there was a pork butt and a bag of…
Fonio, a cereal grain imported from West Africa, was once relegated to the shelves of tiny grocery stores frequented by immigrants primarily from Senegal and Mali. But it has gradually made its way to Whole Foods, where pouches decorated with a painted map of Africa are nestled amid packages of rice and lentils, aimed at…
Spring is a new beginning. At the produce stand, spring starts with “A” for asparagus, one of the most versatile of vegetables. Asparagus can be served raw, steamed, boiled, sautéed, roasted, stir-fried, deep-fried, puréed for soup or a dip, and baked in custards, tarts and soufflés. SELECTING Begin with color. Green is the most common,…
“Steve encouraged him to think outside the box and to look at the moment as one of an opportunity for innovation and progressive thinking and not as a defeat,” Eli Steltenpohl said. “That certainly gave my dad some necessary fire to pull through.” Odwalla never fully recovered. With the company on the verge of bankruptcy,…
The three-piece suit of the cocktail set, the sour formula is simple and timeless: spirit, citrus and sweetener. Sometimes, though not always, an egg white is added. One of the “children of punch,” according to the cocktail writer and historian David Wondrich, the sour is infinitely adaptable, yielding countless variations — whether whiskey sour, daiquiri…